Egg Yolks and Sugar">Egg Yolks and Sugar
This is a rather old question, but I thought you would like to know the answer. The sugar isn't cooking the eggs. What is happening is sugar is hydrophilic (loves water) and is attracting all the water, and other polar compound in the egg yolk, into solution. This leaves the hydrophilic...
Read moreHomemade Pizza at super-hi heat: it works">Homemade Pizza at super-hi heat: it works
Is anybody out there???? I know this is an ancient post, but here I am. I have the pizza stone, I have the recipes.... I get it all, but but my stove sucks and every time I blast my oven to 500+ my oven emits fumes and the...
Read more1950's Old Style Chinese Steamed Pork (Hom Yu)">1950's Old Style Chinese Steamed Pork (Hom Yu)
Omg....I grew up with the food from Tin Sing. I've only found one other place who has it similar, that place is called Wo Fat in Las Vegas. Their food is incredible! It's the pork hash that you want! If you remember Tin Sing's fried shrimp... They do it...
Read moreOh, those BEEF RIBS!">Oh, those BEEF RIBS!
Honestly, I go crazy for the beef ribs. I think I could eat beef ribs and rum raisin ice cream every day, for the rest of my life... These got S&P, granulated garlic, a pinch of cayenne, and some rosemary. Three hours indirect and direct over charcoal. Makes...
Read moreNuts -- to toast or not...">Nuts -- to toast or not...
does it matter for brownies and cookies? I don't for granola but wonder about when they're in a batter. Would you toast then chop or vice versa -- would it make a diff in taste? I know, picky picky (or worse!). Reading More May...
Read moreFebruary 2013 COTM "Bistro Cooking at Home" Meat; Vegetables; Desserts">February 2013 COTM "Bistro Cooking at Home" Meat; Vegetables; Desserts
I filed a mental note back in March to make this when local tomatoes became available; that time has finally come! I picked up 2 lovely pints of cherry tomatoes at the farmers' market this week and used them to make this recipe. I made a couple of...
Read morePope's Nose">Pope's Nose
That's my favorite part. Of a chicken, anyway. Roasted then sautéed in some EVOO, garlic and shallots. What's your favorite part of a chicken? Reading More May Cause Envy...
Read moreMarch 2009/July 2012 COTM Fish Without a Doubt: Fish Cakes & Burgers and Pasta and Rice">March 2009/July 2012 COTM Fish Without a Doubt: Fish Cakes & Burgers and Pasta and Rice
Linguini with Tuna Sauce, p. 383 It has been a long week of work and another late day with no time to stop by the grocery store before I had to get home and let the nanny go (and make dinner). I was despairing about the choices between frozen pizza...
Read moreHow do you use Saeujeot?">How do you use Saeujeot?
I like it mixed into scrambled eggs, and recently just had it in gazpacho. You? Reading More May Cause Envy...
Read moreMain Dish Casseroles: Old School Mac n' Cheese">Main Dish Casseroles: Old School Mac n' Cheese
4.65 / 5 Stars | 35 Reviews
by CDCooks
"A cheesy sauce with American and Cheddar cheese coats macaroni and is baked under a layer of potato chips mixed with even more cheese in this home-style...
Read moreAbout Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude